prof. Imca Sampers
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Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
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- Journal Article
- A1
- open access
The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
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- Conference Paper
- C3
- open access
The use of essential oils in marinade to extend the microbial shelf life of fish and meat
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Microbial hazards in irrigation water: standards, norms, and testing to manage use of water in fresh produce primary production
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- Conference Paper
- C3
- open access
Interference of the polymeric material of swabs with the quantification of extracellular polymeric substances in biofilm samples
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- Conference Paper
- C3
- open access
The effect of marinade with essential oils on the microbial shelf life of fish and meat
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- Conference Paper
- C3
- open access
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetable wash water applied on peracetic acid
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- Journal Article
- A1
- open access
Risk factors for Salmonella, Shiga toxin-producing Escherichia coli and Campylobacter occurrence in primary production of leafy greens and strawberries
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- Journal Article
- A1
- open access
Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water
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Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company
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Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability
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Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid
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Multiplex real-time PCR and culture methods for detection of Shiga toxin-producing Escherichia coli and Salmonella Thompson in strawberries, a lettuce mix and basil
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- Journal Article
- A1
- open access
Agricultural and management practices and bacterial contamination in greenhouse versus open field lettuce production
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- Journal Article
- A1
- open access
Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency
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Selection criteria for water disinfection techniques in agricultural practices
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Desinfectie waswater gesneden groenten: onderzoeksresultaten Veg-i-Trade naar fysieke en chemische middelen
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Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process
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Relationship among hygiene indicators and enteric pathogens in irrigation water, soil and lettuce and the impact of climatic conditions on contamination in the lettuce primary production
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Veg-i-Trade: onderzoek bijna afgerond: een voorproefje van de resultaten...